Learn about Goan and Indian Recipes

Feijoada – Red Kidney Beans with Pork

Feijoada is a Portuguese recipe and become a popular dish in all it’s colonies Brazil, Macau, Angola, Mozambique and of course Goa. For an American the all time favorite “Chili” is the closet to it. It always taste better the next day.

Feijoada is derived from the word ” feijão“, Portuguese for “beans“. Usually kidney beans or white beans along with pork and beef are used in Portugal. Brazilians use black beans and Goan’s use dark red kidney beans.

In the past I only made it with goan smoked pork sausages which is really easy. So when I was testing the recipe with marinated meat I realized how easy it was to make. This recipe could not have turned out any better than this after 2 previous failed attempts.

It is a 2 step process. First the meat needs to be marinated and then the feijãoare cooked along withthe marinatedmeat. The longer you marinate the meat, the better the feijoada tastes. I marinated my meat for 2 whole days and during the day I kept it out to dry in the California sun. The meat soaked up the spices well.

Sandhya the kidney beans are the same as rajama beans. But if you cannot find it then you can definitely use the adzuki beans as feijoada is a bean stew with meat so I think it should work as well. I think I never had adzuki before.

Thanks Nandini. I remember my mom used to get the feijao beans especially from Goa when we visited the Shantadurga temple. Back then I just ate them, don’t remember what they looked like but remember that they tasted awesome 😉

It’s that man again. Again Your FEIJOADA looks FAB. This dish looks amazing. The red kidney bins look great. I could live of this dish. This dish would stimulate anybody’s appetite. RECHEADO MASALA does the trick. Your presentation of dishes is MOUTHWATERING. By the way NANDINI did You post a recipe last friday? The reason I am asking is because I did not recipe Your post last friday. I have forwarded Your recipe to All My friends in the U.K and CANADA. As always We will give the recipe a go soon.

Thank you Mr Stan for your encouraging words as always and for forwarding my recipes. I truly appreciate it 🙂 . I am sorry I missed posting last week as it was the 4th of July weekend and decided to take a break. I am happy to know that you and Mrs Stan will give this recipe a go. Hope the London sun is sunny and you all have a great weekend. Regards,
Nandini

Many years ago, friends from Brazil made their version of feijoada. It was one of the memorable meals of my life. Your Goan version looks quite different, but it looks equally delicious. One thing I especially remember is that you definitely need a nap after the feast.

Dear Nandini,
At our house we love a Texas style chili I make on winter or dreary days. I’m excited about your recipe for Feijoada with it’s idea of using a marinated pork instead of ground chuck. Could you explain the ingredient recheado masala paste? Where can I find it?

Dear RuthAnn,
Thank You so much for your sweet words. Recheado Masala is a medium-hot spice paste depending how spicy you can handle. The spice paste is made by grinding fresh ginger, garlic, turmeric, sun dried red chilli, cumin, cloves and some more whole spices in vinegar. You can find it online at the following linkhttp://www.goanimports.com/Recheado_Spice_Paste_s/1818.htm
If you need more info let me know.
You take care and have a great weekend.
God Bless
Nandini